A delicious salad that can be prepped on the barbecue
Prep time: 20 mins
Cook time: 15 mins
Serves 2 as a main, or 4 as a side dish
Chermoula Aubergine Salad with Tahini Dressing recipe
A delicious salad that can be prepped on the barbecue Prep time: 20 mins Cook time: 15 mins Serves 2...
Ingredients
For the salad
| 50g | sultanas |
| 1 tbsp | white wine vinegar |
| 3 medium | aubergines, trimmed and cut into roughly 1.5cm thick slices |
| 1.5 tbsp | Steenbergs Chermoula spice blend |
| 3 tbsp | olive oil |
| small handful | fresh mint leaves |
| small handful | fresh dill, roughly chopped |
| feta, crumbled (leave this out if you prefer to make this dish vegan) | |
| 75g | pitted black olives, halved |
| 40g | pine nuts, toasted |
| 4 tbsp | pomegranate seeds |
For the dressing
| 75g | light tahini |
| 2 | lemons, juice of |
| 3 tbsp | olive oil |
| 1 tbsp | maple syrup |
To serve
| warmed flatbreads or pittas (optional) |
Method
- Put the sultanas into a heatproof bowl, pour over the vinegar and 3 tbsp just boiled water then set aside to soak for 30 mins.
- If cooking on a barbecue, light it then let the flames die down and the coals turn white. If cooking under a grill, heat the grill to medium high.
- Add the aubergine slices to a large mixing bowl and add the Chermoula spice blend, olive oil and season with salt and pepper. Toss until the aubergines are well coated. To cook on the barbecue, cook for 5-6 mins each side until nicely charred and cooked through. To cook under the grill, lay the aubergine slices out on a wide baking tray and grill for 5-6 mins each side until nicely charred and cooked through. Set the aubergine slices aside to cool.
- To make the dressing, whisk together all the ingredients then season with salt and pepper to taste and set aside. Drain the sultanas.
- To assemble the salad, lay half the aubergine out on a large serving platter then scatter over half the herbs, feta, olives, pine nuts and sultanas. Drizzle over half the dressing, then top with another layer of aubergines, feta, olives, pine nuts and sultanas. Drizzle over the remaining dressing and top with the pomegranate seeds.
Shop for ingredients
You may also enjoy
Beetroot, Fennel and Goats Cheese Salad with Cumin Dressing Recipe
A tasty goat's cheese is a perfect foil for the sweetness of beetroot, with the latter being enlivened by the...
Orange, carrot and pine nut salad Recipe with orange blossom water
Recipe for a delicious light citrusy salad.